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Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight

L C M A Vaz José Alfredo Gomes Areas

Meat Science London v. 84, n. 1, p. 39-45, 2010

London 2010

Localização: FSP - Faculdade de Saúde Pública    (HNT-01/2010 )(Acessar)

  • Título:
    Recovery and upgrading bovine rumen protein by extrusion effect of lipid content on protein disulphide cross-linking, solubility and molecular weight
  • Autor: L C M A Vaz
  • José Alfredo Gomes Areas
  • Assuntos: PROTEÍNAS (ANÁLISE QUÍMICA PRODUTOS DERIVADOS); RÚMEN; LIPÍDEOS (PROCESSOS QUÍMICOS); EXTRUSÃO (QUÍMICA PROCESSOS QUÍMICOS); REAÇÕES QUÍMICAS (ANÁLISE); SOLUBILIDADE (MEDIÇÃO); PESO MOLECULAR (MEDIÇÃO); BOVINOS
  • É parte de: Meat Science London v. 84, n. 1, p. 39-45, 2010
  • Descrição: Bovine rumen protein with two levels of residual lipids (1.9 per cent or 3.8 per cent) was subjected to thermoplastic extrusion under different temperatures and moisture contents. Protein solubility in different buffers, disulphide cross-linking and molecular weight distribution were determined on the extrudates. After extrusion, samples with 1.9 per cent residual lipids content had a higher concentration of protein insoluble by undetermined forces, irrespective of feed moisture and processing temperature used. Lipid content of 3.8 per cent in the feed material resulted in more protein participating in the extrudate network through non-covalent interactions (hydrophobic and electrostatic) and disulphide bonds. A small dependency of the extrusion process on moisture and temperature and a marked dependency on lipid content, especially phospholipid, was observed, Electrophoresis under non-reducing conditions showed that protein extrusion with low feed moisture promoted high molecular breakdown inside the barrel, probably due to intense shear force, and further protein aggregation at the die end
  • Editor: London
  • Data de criação/publicação: 2010
  • Formato: p. 39-45.
  • Idioma: Inglês
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